Mung beans are packed with protein and fiber and turn out creamy and tender when baked in the oven. A colorful herb, pomegranate and almond relish offers irresistible crunch while a layer of crumbled feta will have you digging for more. Cook, relax and enjoy!
What you'll need: 1 small shallot
1 tsp cumin seed
½ cup basmati rice
½ cup yellow split mung beans
1 oz almonds
½ cup pomegranate seeds
2 oz feta
freshly ground black pepper
Equipment: medium ovenproof skillet
rimmed baking sheet
Recipe steps: 1. Sauté aromatics
Preheat oven to 400°F. Trim, halve, and finely chop shallot. Heat 2 tablespoons oil in a medium ovenproof skillet over medium-high. Add cumin seed and cook until fragrant, about 30 seconds. Add shallot and cook, stirring, until softened, about 2 minutes; season with salt.
Add rice and cook, stirring, 1 minute. Add mung beans and 2 cups water to skillet and season with 1 teaspoon salt. Remove from heat and cover skillet with foil. Transfer to oven and bake until water is absorbed and rice and beans are tender, 20–22 minutes.
Meanwhile, spread almonds on a rimmed baking sheet and toast in oven until golden and fragrant, 6–8 minutes. Let cool, then roughly chop.
Pick mint and parsley leaves from stems. Roughly chop herbs and place in a medium bowl. Zest lime over bowl, then halve lime and squeeze juice over herbs. Add pomegranate seeds, chopped almonds and 1 tablespoon oil; season to taste with salt and pepper.
When rice comes out of the oven, crumble feta over top. Keep covered until ready to serve.
Just before serving, spoon pomegranate mixture over rice and drizzle with oil. Enjoy!